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Crescent Beef Casserole Recipe

Crescent Beef Casserole Recipe photo by Taste of Home

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Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce.

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Crescent Beef Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 pound lean ground beef (90% lean)
1 cup diced zucchini
1/4 cup chopped onion
1/4 cup chopped green pepper
2 teaspoons olive oil
1 cup tomato puree
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups mashed potatoes
1 cup (4 ounces) crumbled feta cheese
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the beef, tomato puree, oregano, salt and pepper; heat through.
Spread mashed potatoes in an 11-in. x 7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese.
Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375° for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 442 calories, 22 g fat (9 g saturated fat), 67 mg cholesterol, 938 mg sodium, 30 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Crescent Beef Casserole in Weeknight Cooking Made Easy Annual 2005, p18

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Crescent Beef Casserole

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Reviewed on Feb. 05, 2011 by tgrove

One of our favorite dinners!!!! My husband asks me to make this again and again. Tastes so good! I did buy an extra can of crescent rolls to make sure the top was covered.

Reviewed on Jan. 19, 2009 by madalynn03

wasn't sure about this recipe at first but it was much better than it looked. It was a big hit with everyone and I will definitly make it again.